When it comes to fall breakfasts that are both comforting and convenient, nothing beats Baked Breakfast Oatmeal Pumpkin Bars. These soft, spiced bars are perfect for meal prep, easy to customize, and packed with the goodness of pumpkin, oats, and seasonal spices.
They make a fantastic alternative to more indulgent baked goods, while still satisfying that sweet tooth. If you’re already a fan of warm, cinnamon-laced mornings, these bars belong in your weekly breakfast rotation.
Need more inspiration for oven-baked breakfast dishes? Check out this comforting recipe for an Oatmeal Apple Breakfast Bake that features similar warm spices and wholesome oats.
Why You’ll Love This Baked Breakfast Oatmeal Pumpkin Bars Recipe
These bars combine the nutrient-rich benefits of pumpkin puree with the heartiness of rolled oats. They’re ideal for:
- Quick breakfasts
- Healthy snacks
- Kids’ lunchboxes
- Freezer-friendly meal prep
Looking for other cozy and protein-packed baked options? You might love this Apple Cinnamon Cottage Cheese Bake, it’s just as nourishing and just as easy.
Ingredients Needed For Baked Breakfast Oatmeal Pumpkin Bars
To make these pumpkin breakfast bars, you’ll need:
- 1 cup rolled oats
- 1 cup flour (all-purpose or whole wheat)
- 1/2 cup pumpkin puree
- 1/2 cup applesauce
- 2 eggs
- 1/2 cup light brown sugar (or maple syrup)
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 cup chopped pecans
- 1/4 cup pepitas
- 1 tsp vanilla extract
How to Make Baked Breakfast Oatmeal Pumpkin Bars
Follow these steps:
- Step 1: Preheat oven to 350°F.
- Step 2: Line an 8×8 pan with parchment paper and grease.
- Step 3: In a bowl, mix flour, oats, spice, salt, and baking soda.
- Step 4: In another bowl, beat eggs and mix in pumpkin, applesauce, sugar, and vanilla.
- Step 5: Combine wet and dry ingredients.
- Step 6: Fold in half the nuts and seeds.
- Step 7: Pour into pan, top with remaining nuts and seeds.
- Step 8: Bake for 25–30 minutes.
- Step 9: Cool, cut into squares, and enjoy.
For best results, bake your bars in a non-stick 8×8 baking pan to ensure even cooking and easy cleanup.
Storage Tips
These bars store well in:
- The fridge for up to 5 days
- The freezer for up to 3 months (wrap individually)
Warm them in the microwave for 15–20 seconds for that just-baked feel.
Flavor Variations
Customize your bars with:
- Dark chocolate chips
- Chopped dried cranberries
- Chia seeds for a fiber boost
- Maple syrup instead of brown sugar
- Walnuts in place of pecans
FAQs About Baked Breakfast Oatmeal Pumpkin Bars
Can I substitute maple syrup for brown sugar?
Yes, but it will slightly alter the texture and add more moisture.
How long do these bars last?
Up to 5 days in the fridge or 3 months in the freezer.
Can I freeze them?
Absolutely! They freeze beautifully. Wrap individually for convenience.
Are they gluten-free?
Not by default. Use gluten-free flour or oat flour to make them GF.
Can I double the recipe for a 9×13 pan?
Yes, but you’ll need to increase baking time by 5–10 minutes.
What’s the difference between pepitas and pumpkin seeds?
Pepitas are a hull-less seed variety, while pumpkin seeds usually have shells. They can be used interchangeably in most recipes.
Final Thoughts
These Baked Breakfast Oatmeal Pumpkin Bars are a must-make for any fall meal prep routine. They’re:
- Wholesome
- Easy to bake
- Loaded with seasonal flavor
And thanks to smart internal linking, your visitors can explore even more fall-inspired, protein-packed, and nutritious recipes on your site, keeping them engaged and deepening topical authority.
Print
Baked Breakfast Oatmeal Pumpkin Bars: The Ultimate Cozy Morning Treat
- Total Time: 35 minutes
- Yield: 9 squares 1x
- Diet: Vegetarian
Description
Soft, chewy, and warmly spiced baked breakfast oatmeal pumpkin bars made with oats, pumpkin puree, and cozy fall ingredients. Perfect for make-ahead breakfasts or snacks.
Ingredients
1 cup flour
1 cup rolled old-fashioned oats
1½ teaspoons pumpkin pie spice
¼ teaspoon salt
½ teaspoon baking soda
2 eggs, lightly beaten
½ cup pure pumpkin puree
½ cup natural applesauce
½ cup light brown sugar
1 teaspoon vanilla extract
¼ cup pepitas
¼ cup chopped pecans
Instructions
Preheat oven to 350°F. Line an 8×8 baking pan with parchment paper and lightly grease it.
In a medium bowl, combine the flour, oats, pumpkin pie spice, salt, and baking soda.
In a separate large bowl, beat the eggs, then mix in the pumpkin puree, applesauce, brown sugar, and vanilla.
Add the dry ingredients to the wet mixture and stir until fully combined.
Fold in half the pepitas and pecans. Pour batter into prepared pan and spread evenly.
Sprinkle remaining pepitas and pecans over the top.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool completely before slicing into squares.
Notes
Use pumpkin puree, not pumpkin pie filling.
Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Optional add-ins: chocolate chips, dried cranberries, coconut flakes, or walnuts.
You can substitute maple syrup for brown sugar but reduce moisture elsewhere if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 142
- Sugar: 13g
- Sodium: 155mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 41mg
Keywords: baked breakfast oatmeal pumpkin bars, pumpkin oatmeal bars, healthy pumpkin breakfast